Manila

Carrot, small dice ¼” • Celery, small dice ¼” • Fennel Bulb, small dice ¼” (save fronds) • Leek, small dice ¼” • ea Garlic cloves, finely minced • Shallots, finely minced • Butter • Mushrooms, small, quartered • Tarragon, fresh, finely chopped • Parsley, finely chopped • Pepper, White • Salt, Kosher •

Manila clams (2 1/2 kg this time) • Water (enough for the clams to be completely submerged) • Salt (3-5% of the water)

pieces Salted cod • to 30 Manila clams (asari) • Onion • Bacon • Butter • White wine • Parsley (Italian parsley if available) • ★Butter • ★Heavy cream • if it isn't salty enough ★Salt and pepper

Manila clams • Miso • Water • Japanese leeks (to your liking) • sheet Kombu seaweed (5 x 5 cm)

Pasta • Manila clams • Garlic • Olive oil • White wine • Water • ● Soy sauce • ● Dashi stock granules • each ●Salt and pepper • Pasta cooking water • Green onion or scallion

andouille sausages • linguiça sausages • medium red potatoes • fresh corn on the cob. Broke in half • large prawns • medium oysters • mussels • manila clams • dungeness crabs, cleaned and broke in half • king salmon fillet, debone and cut into chunks • Louisiana boil seasonings for 20 lbs • Butter •

pack Manila clams (asari) • Broccoli • Cherry tomatoes • Garlic • Olive oil • Sake or white wine • Butter • Salt and pepper

to 5 x the number of people you're serving Manila clams • Garlic (finely chopped) • Parsley (finely chopped) • Butter (4 mm squares x the number of clams)

Manila clams • Water • Miso • Green onion or scallions

Manila clams • Pasta • Garlic • Takanotsume • White wine • Soup stock cube • Olive oil • Button mushrooms • Parsley (chopped) • Salt and pepper

Manila clams • ●Sake • cm square piece ● Kombu • ●Water • Usukuchi soy sauce • Salt • Mitsuba

De-shelled Manila clams • pieces Ginger (shredded) • Sesame oil

Manila clams • enough to liberally cover the manila clams 50℃ water

Manila clams • Water • Salt

Manila clams • enough to soak the clams in Hot water

pack Shijimi clams (basket or freshwater clams) • Water (or dashi stock) • Sake • as required Miso

pack Manila clams • Nanohana • Cherry tomatoes • Garlic • Olive oil • White wine (or sake) • Salt and pepper

pack Cleaned manila clams • Broccoli • Sake • Butter • Soy sauce

Manila clams (de-sand ) • Sake • Soy sauce • Butter • as much (to taste) Chopped young green scallions

Spring cabbage • Spaghetti • Manila clams • Salt (to cook the pasta) • ★Olive oil • ★Garlic • ★Red chili pepper • White wine • Salt and pepper • Black pepper • Finely chopped parsley

Manila clams • Sake • Pepper • Green onions or scallions • Soy sauce

pack Manila clams (asari) • Water • Salt

Manila clams • Milk • Soup stock granules • Olive oil • Garlic (finely chopped) • White wine (or sake if you don't have any wine) • Black pepper or parsley

White rice • Manila clams (de-gritted) • Sake • teaspoon, each Grated ginger, shio-koji • sheet, about 5 cm in length Kombu • Broccolini • each Mentsuyu (2x concentrate), vinegar • Toasted sesame seeds • Sushi vinegar • Eggs • Sugar • Salt

Manila clams • Sake • Butter or margarine • Finely sliced green onions

White rice • to 45 Manila clams • Sake...A • Water...A • Mirin...B • Shiro-dashi ...B • Ginger (julienned) • White portion of Japanese leeks (thinly sliced) • Kombu for dashi stock

Uncooked white rice • Manila clams (just the meat) • Broccolini • cm cubes Kombu for dashi stock • Sake • Salt • Soy sauce (usukuchi soy sauce if you have it) • (to taste) White sesame seeds

servings Pasta • Asari or Manila clams • Sake • Butter (optional) • Olive oil • Garlic • Salt and pepper • Fresh parsley • Soy sauce

Manila clams • Uncooked white rice • Sake • Carrot • Soy sauce • Salt • Thinly sliced green onion